Baked Chicken Ricotta Meatballs

Preheat your oven to 450°F (235°C). Line a large baking sheet with parchment paper.

In a medium bowl, combine the breadcrumbs with milk and set aside to soak for 2 minutes.

Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped, scraping down the sides as needed.

In a large bowl, mix the chopped mixture with ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning, and salt. Mix until just combined (do not overmix).

Shape the mixture into 18-20 meatballs, about 2.5 inches each. Place them on the prepared baking sheet and spray with cooking oil spray.

Bake in the oven for 15-20 minutes, or until the meatballs are crisp on the outside and cooked through.

While the meatballs are baking, heat a large skillet or nonstick pan over medium heat. Fry the bacon until crispy, then transfer to a plate.

In the same pan, melt the butter and add the garlic. Cook until fragrant, about 1 minute.

Add the cream and bring to a gentle simmer. Cook for 2 minutes, then season with salt and pepper.

Whisk in the Parmesan cheese until melted.

Add the baby spinach and cook for 1-2 minutes, or until wilted.

Add the baked meatballs to the sauce and cook for an additional 2 minutes, or until the sauce thickens slightly.

Chop the bacon and sprinkle it over the sauce.

Serve immediately with your choice of pasta.
Enjoy!